op bag, add the drained Quick Pickles and flour and shake
Soak posole overnight in water.
Rinse soaked posole with fresh water, set aside.
Put tomatoes and chiles in a large pot. Dissolve bouillon in 2 cups hot water, add to pot.
Put posole and rest of ingredients in pot.
Cook over medium heat for 2 to 2 1/2 hours.
Stew is ready when posole in tender.
A can of cooked hominy can be substituted for the posole to make this dish much quicker.
Do not drain the hominy.
Soak posole for 4-8 hours. Drain water.
Combine ingredients in slow cooker.
Cover. Cook on HIGH 3 hours; then turn to LOW for 2 hours.
Serve with Enchiladas, Black Beans, Spanish Rice, and Chopped Lettuce with Black Olives and Tomatoes.
VARIATION: Dry posole can be found in the Mexican food department of the grocery store. If you cannot find dry posole, you can use canned hominy and skip to Step 2.
ngredients.
If using canned posole, wait until the last 2
Place posole and 10 cups of water
Boil Posole about 2 hours until it pops.
Add pork, onion and garlic.
Boil until meat is cooked, about 1 hour, on medium heat. Add chile and tomatoes and season with salt to taste.
The tomatoes cut the \"hotness\" of the chile (acid neutralizes the base) and gives a tangy flavor.
Chicken also makes good posole and is often used in place of pork.
Soak the posole in 6 cups of salted water overnight. Drain and rinse.
In a large stock pot combine 2 quarts water, salt to taste, garlic and hot pepper sauce. Bring to a boil and boil for two hours, checking often to make sure posole is fully covered; add water as necessary. If adding meat, do so at this time. Cook one more hour.
Add the ketchup, green chile peppers, onion flakes, carrots, eggplant, onion, squash and garlic. Stir together and reduce heat to low. Let simmer for 1/2 hour to 1 hour depending on altitude.
ays ahead. Cover; chill.
Posole.
Season pork shoulder and
dd to pan.
Add posole, salt and pepper. Stir.
oss the romaine, radicchio, tomatoes, posole, carrot, scallions, and olives in
*Posole found in frozen food section.
lightly thickened. Stir in the posole and lime zest (but not
Wash
and
clean posole; put to boil in large pot.
Add meat, onion, salt and garlic salt.
Boil until tender, about 6 to 7 hours.
Add posole to water (rinse it first) and boil until it pops. Add meat and cook until tender.
Add spices and enchilada sauce. Simmer.
Place pork and posole in crockpot.
Add water and spices.
Cook on low for 4 hours.
Top with sour cream and salsa.
ach bun with Quick icing. 12 buns.
Quick Icing, blend 1
TO MAKE BASIC PORK SAUSAGE RECIPE: Place ground pork into a large bowl. Measure and distribute ingredient items evenly over pork. Wearing kitchen gloves, combine mixture using hands until thoroughly blended. Brown pork sausage in skillet, or cook according to recipe directions.
TO MAKE VARIATION SAUSAGE RECIPE: Add specified additional ingredients before mixing. Brown in skillet, or cook according to recipe directions.
emove from heat. Do a quick pressure release per your pressure
Mix peaches and almonds and cover with a standard recipe of meringue and bake at 325\u00b0 until lightly browned.
Cool before serving.
Heat oil in large nonstick skillet over medium-high heat and cook chicken and chorizo, stirring frequently, 8 minutes or until chicken is almost done.
Stir in Recipe Ready Mixed Vegetables and taco seasoning and cook, stirring occasionally, 5 minutes or until vegetables are tender.*
Stir in prepared rice and chicken broth; heat through. Season, if desired, with salt and pepper.